Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives

• DOI: 10.1016/j.lwt.2022.113363
• Publication Date: 2022-03-19T19:50:05Z
• Authors: Chen Gu; Haile Ma; Jamila Akter Tuly; Lina Guo; Xueli Zhang; Dandan Liu; Ningning Ouyang; Xuan Luo; Yanqin Shan
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

The effects of hot air drying (HAD), freeze (FD), and catalytic infrared in combination with (CIRD-HAD) (CIRD-FD) on the characteristics product quality chives were studied. intermediate moisture contents for CIRD-HAD CIRD-FD 70%, 75%, 80% 85%. relationships among content, rate, colour, structure, odour nutrient retention analysed. results showed that, premise content final being lower than 8%, compared HAD, significantly shortened time by 23–77.5 min various contents, better preserved nutrients (chlorophyll, allicin, vitamin c volatile components) dried products; FD, 1.1–3.8 h while qualities comparable. Overall, combined is a promising method obtaining high-quality chives. Among conditions, 75%–80% 80%–85% are recommended as most suitable terms product.